Broiled fresh tuna with salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 5 | larges | Tomatoes; peeled, seeded, and chopped |
| 1 | cup | Bermuda onion; chopped |
| 3 | Hot peppers such as jalapeno seeded and minced* | |
| ¼ | cup | Orange juice; freshly squeezed if possible |
| 1 | Lime (juice of) | |
| 2 | tablespoons | Fresh basil; chopped |
| Salt; optional | ||
| 2 | pounds | Fresh tuna-about 1-in thick |
| ½ | cup | Olive oil |
| 1 | Lemon (juice of) | |
| Ground black pepper | ||
Directions
SALSA
TUNA
*Use 1-½ to 2 peppers if a milder flavor salsa is desired.
SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime juice, corander, and salt to taste in a large bowl. Press down slightly on the mixture to extract some of the tomato juices. Cover the bowl with plastic wrap, and set aside for at least 1 hour to allow the flavors a chance to meld.
TUNA: Preheat the broiler. Marinate fish in a mixture of about ⅔ oil to ⅓ lemon juice for a few minutes before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 minutes on each side--or until cooked through, basting occasionally with the reserved marinade.
Serve with the salsa and a plate of cornbread.
VARIATION: Substitue swordfish for tuna and replace basil with coriander.
SOURCE: The Legal Seafoods Cookbook ~---
Judi